Are those veggies marinating in red wine?
What did you have for dinner? - Page 196
Gear mentioned in this thread:
Nice!! I took some coarse ground venison out of the freezer today and I'm making pasties in a couple of days.
Tonight I made roast cornish hen and a side of quinoa with onion, peppers, garlic, parsley and chicken stock. I took the backbone out of the hen then split, seasoned well both sides and blasted in a hot oven then turned down till tender. It was really good.
I was making 30 % whole grain bread and cause of the pizza thread, i separated a ball for pizza today. Weird pizza indeed. Not "authentic" at all! But that dough was 50 hours cold raising.
Voilá! The sauce: oven braised cherries
Raw dough, cherry sauce, mozzarella, parmesan, oregano, olives.
A close up of the crust shows the problems of baking pizza with whole grain. Not enough bubbles.
Showing a little success and a failure here. Nice crust, texture and flavors, but i over raised the dough and as a consequence, the loaf flattened during baking.
One of my teenage son's buddies suggested that they have a cook off. They split into two teams, had 15 minutes to plan, 45 minutes to shop (at the store or someone's house) and an hour to cook. His team made Kung Pao Chicken. Looks great!
Cool idea, kudos to you for making it happen! Great way to get teens into cooking!!
Edited by Hank - 2/28/16 at 10:15am
@Lagom what a wonderful way to have supper and I'd bet it was delicious.
BTW, what was it that you were introducing?
Compound Sunday again - where does the week go? I've had a jones for Pasties so I made these with venison and chuck, onion, shallot, swedes and potatoes. I marinated the meat with bay, thyme, pepper and a shot of worcestershire sauce for a couple of days. I added thyme and parsley to the diced veg. I made nine so I guess they were a hit and I have to admit these were better than I remember from back home. No one had ever heard of a Cornish Pasty so I had to explain.
Edited by Mike9 - 2/28/16 at 4:39pm
I ate my last one yesterday for lunch.......now I want another.
I took your idea on doing a couple of folds to the dough......I like the outcome. They reheated well and were still crisp and flaky. I wish I had room in the burger truck to knock out a few dozen occasionally for a special, they would sell like hotcakes to my meat & potato crowd.
Went to Makuu farmers market on the Big Island of Hawaii today and was like a kid in a candy store. All kinds of cool stuff, all local, grown and or made right here. The inspiration started with a bottle of white balsamic coconut vinegar. From that the shopping and dinner planning started.
Curry rubbed chicken breast, pan sautéed with fresh turmeric, ginger, galangal, and garlic. I deglazed the pan with the white balsamic coconut vinegar, hit it with some chicken stock and reduced, then added coconut milk and reduced to nape. The cream from the coconut milk was used to toss the kabocha and purple sweet potatoes which were then roasted in the oven. The salad plate was avocado, tomato, and fresh heart of palm dressed with a vinaigrette made using the white balsamic coconut vinegar.